Pengaruh Pemberian Ekstrak Bawang Merah dan Kecambah dengan Pemberian Pupuk Cair Hayati terhadap Pertumbuhan Seedling Manggis (Garcinia mangostana L.)

Mangosteen (Garcinia mangostana L) seeds from seed, or commonly called seedling, have relatively few lateral roots and are poor in root hairs so that their growth is slow (having a long juvenile period of up to 10-15 years). For this reason, it is necessary to make efforts so that mangosteen seedlings can have a good root system through the addition of natural growth regulators. The purpose of this study was to determine the effect of red onion extract, a mixture of onion extract and mung bean sprouts combined with biological liquid fertilizer on the growth of mangosteen seedling. This research was carried out in the Horticulture FP greenhouse in March 2020–July 2020. This study was arranged in a factorial (3 x 2) in a Randomized Block Design (RAK) with three replications. The first factor was natural ZPT treatment: without extract, red onion extract 400 g/L, and mixed extract of onion 200 g/L and green bean sprouts 200 g/L. The second factor is the provision of biological fertilizers, namely without biological fertilizers and 15 ml/L). The results showed that the administration of mixed extracts of shallots and mung bean sprouts tended to have better growth which could be seen from the highest average value for the variable plant height 6.04 cm, stem diameter 2.93 mm, and the number of secondary roots. The mixed extract treatment of shallots and mung bean sprouts also increased the widest leaf area by a difference of 3.5 cm² compared to the control. Keywords : extract of shallot/ green bean sprout, growth regulator, mangosteen

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EVALUASI KUALITAS PRODUK SUSU KECAMBAH KACANG HIJAU, KAJIAN DARI UMUR KECAMBAH DAN KONSENTRASI Na-CMC

Heuristic ◽

10.30996/he.v11i01.613 ◽

2016 ◽

Vol 11 (01) ◽

Author(s):

Agnes Saferina Yua Wea ◽

Richardus Widodo ◽

Yakobus Agus Pratomo

Keyword(s):

Vitamin C ◽

Mung Bean ◽

Block Design ◽

Fat Content ◽

Mung Bean Sprouts ◽

Nutrient Value ◽

Randomized Block Design ◽

Significant Difference ◽

Vegetable Milk ◽

Bean Sprouts

Mung bean (Phaseolus radiatus L.) is one kind of nuts that have been widely knownthroughout the community. Mung beans contain high nutrient value, so it has the potential to bedeveloped into refined products such example is a highly nutritious vegetable milk. This studyaims to determine the effect of age of sprouts and Na-CMC concentration on the quality of milkproduced mung bean sprouts. The research method using a randomized block design (RBD),which consists of two factors and factorial arranged. The first factor is the age of sprouts (K)which sprouts 12 hours, 24 hours and 36 hours. While the second factor is the concentration ofNa-CMC (N) of 0.2%, 0.3% and 0.4%. From each treatment was repeated three times. Analysisthat used to milk mung bean sprouts are the levels of protein, vitamin C, fat content, viscosity andorganoleptic test consists of aroma, flavor and color.The results showed that there was no significant interaction between the two levels of afactor. At the age of sprouts showed treatment differences were highly significant effect on levelsof protein, vitamin C and viscosity, but did not show significant differences in the effects on fatcontent. While treatment concentrations of Na-CMC manunjukkan no significant difference in theeffect of the protein content, vitamin C, fat content and viscosity, but the addition of Na-CMCconcentration can increase the viscosity of milk. Organoleptic assessment results showed that thetreatment of the aroma that gets the highest percentage was K1N1 (sprouts aged 12 hours at aconcentration of 0.2% Na-CMC), treatment K1N3 (sprouts aged 12 hours at a concentration ofNa-CMC 0.4%) received the highest percentage the flavor while for the color treatment that getsthe highest percentage was K1N3 (age sprouts 12 hours with concentrations of Na-CMC 0.4%)and K2N3 (age sprouts 24 hours with concentrations of Na-CMC 0.4%).Kata kunci: kacang hijau, susu kecambah kacang hijau, umur kecambah, kosentrasi Na-CMC

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TINGKAT PENDAPATAN, KONSUMSI, DAN TABUNGAN KELUARGA PENGHASIL DAN PEDAGANG KECAMBAH KACANG HIJAU DI KECAMATAN BELITANG II OKU TIMUR

Jurnal Bakti Agribisnis ◽

10.53488/jba.v5i01.73 ◽

2019 ◽

Vol 5 (01) ◽

pp. 23-29

Author(s):

AISAH

Keyword(s):

Household Income ◽

Mung Bean ◽

New Products ◽

Economic Value ◽

Payback Period ◽

Green Bean ◽

Green Beans ◽

Mung Bean Sprouts ◽

Primary Products ◽

Bean Sprouts

Mung bean sprouts are one of the sprouts / bean sprouts that are mostly used as food or consumption material in general, this is because the sprouts or bean sprouts from green beans contain a lot of gizi which is needed to facilitate defecation and to reduce obesity and increase fertility. Processing of green beans is expected to increase income which converts primary products into new products with higher economic value after going through the processing process, so it will be able to provide economic value because costs are incurred so that new higher prices are formed and the profits are greater than without going through the process processing. With this economic value, it causes an increase in the household income of farmers, which raises the potential for savings. The purpose of this study was to determine the level of income and business feasibility of mung bean sprouts in the East OKU Belitang II District, to determine the level of consumption and the level of savings of the green bean sprouts producer and trader in the East OKU Belitang II District. The results of the study concluded that the level of income obtained by the sprouts entrepreneur was Rp. 118,575 / process with the feasibility level of the sprouts business based on the ROI calculation of 56.03%, BEP for Rp. 6,827 / Kg and BEP for Production of 0.87 kg, Payback Period 3.57 and R / C of 1.56. The level of consumption of sprouts producers and traders is Rp 912,055 / month. The level of savings for sprouts producers and traders is Rp 866,567 / month.

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METODE PENGEMASAN TAUGE KACANG HIJAU MENGGUNAKAN PLASTIK POLIETILIN DAN POLIPROPILIN PADA PENYIMPANAN SUHU RENDAH

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) ◽

10.23960/jtep-l.v10i1.119-128 ◽

2021 ◽

Vol 10 (1) ◽

pp. 119

Author(s):

Ansar Ansar ◽

Sukmawaty Sukmawaty ◽

Murad Murad ◽

Isna Hilda Arini

Keyword(s):

Weight Loss ◽

Moisture Content ◽

Shelf Life ◽

Mung Bean ◽

Storage Temperature ◽

Green Bean ◽

Plastic Packaging ◽

Mung Bean Sprouts ◽

Storage Temperatures ◽

Bean Sprouts

Green bean sprouts are a type of vegetable that has a short shelf life. To extend the shelf life of these vegetables, they need to be stored by appropriate packaging methods. The aim of this study was to apply polyethylene (PE) and polypropylene (PP) plastic packaging to increase the shelf life of mung bean sprouts. The research was conducted by packing mung bean sprouts in PE and PP plastic at storage temperatures of 10 and 29 °C for 9 days. The parameters observed were weight loss, respiration rate, color, moisture content, and aroma. The results showed that mung bean sprouts stored in PE packaging had a longer shelf life than PP packaging. The shelf life of mung bean sprouts using PE packaging is 5 days, while PP packaging can only last 3 days at 10 °C. The shelf life of mung bean sprouts using PE packaging is 4 days, while the PP packaging can only last 2 days at 29 °C. Keywords: green bean sprouts, packaging, PE plastic, storage, temperature

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Kajian Pemberian Sari Kecambah Kacang Hijau (Vigna radiata L.) dan Sari Ubi Jalar Ungu (Ipomea batatas L.) Terhadap Mutu Nata De Coco

Food Technology and Halal Science Journal ◽

10.22219/fths.v4i2.16606 ◽

2021 ◽

Vol 4 (2) ◽

pp. 208-223

Author(s):

Elfi Anis Saati ◽

Rista Anggriani ◽

Anggie Audya Arwinda Rudiawaty

Keyword(s):

Mung Bean ◽

Block Design ◽

Nitrogen Sources ◽

Food Product ◽

Fermented Food ◽

Sweet Potatoes ◽

Crude Fiber Content ◽

Mung Bean Sprouts ◽

Randomized Block Design ◽

Bean Sprouts

Abstract. Nata de Coco is a fermented food product with coconut water as based ingredient which gives sugar as carbon source and ZA as nitrogen sources. ZA is known as a chemical ingredient and mug bean sprouts is natural ingredients which contain 20.5-21% of nitrogen that can replace ZA. Nata de Coco is a product with low antioxidants, so it needs other ingredients to increase the antioxidant that is purple sweet potatoes known contain high antioxidant. Randomized block design (RBD) with 2 factors and 2 repetitions. The best treatment is H1J2 (7.5% mung bean sprouts essence and 30% purple sweet potatoes essence) with yield values 40.22%, thickness 9.80 mm, brightness (L) 48.15, redness (a+) 3.75, blueness (b-) 4.25, antioxidant activity values 18.50%, crude fiber content 2.49%, taste 2.80 (less good), texture 4.48 (neutral), color 2.72 (less attractive), anthocyanin total 1,335 mg/L.Keywords: Mung Bean Sprouts, Nata de Coco, Purple Sweet Potatoes Abstrak. Nata de Coco merupakan produk pangan hasil fermentasi berbahan dasar air kelapa yang membutuhkan gula sebagai sumber karbon dan ZA sebagai sumber nitrogen. ZA dikenal sebagai bahan kimia dan kecambah kacang hijau mengandung 20,5-21% nitrogen yang dapat digunakan untuk menggantikan ZA. Nata de Coco merupakan produk dengan kandungan antioksidan yang rendah, sehingga membutuhkan bahan lain untuk meningkatkan antioksidan yaitu ubi jalar ungu yang diketahui memiliki antioksidan yang tinggi. Rancangan Acak Kelompok (RAK) dengan 2 dan 2 ulangan. Perlakuan terbaik adalah H1J2 (sari tauge 7,5% dan sari ubi ungu 30%) dengan nilai rendemen 40,22%, tebal 9,80 mm, kecerahan (L) 48,15, kemerahan (a +) 3, 75, kebiruan (b-) 4,25, nilai aktivitas antioksidan 18,50%, kadar serat kasar 2,49%, rasa 2,80 (kurang baik), tekstur 4,48 (netral), warna 2,72 (kurang baik) menarik), antosianin total 1.335 mg / L. Kata Kunci: Kecambah Kacang Hijau, Nata de Coco, Ubi Jalar Ungu

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A Simple Spectrofluorometric Method for the Determination of Total Auxins in Mung Bean Sprouts

Journal of Analytical Chemistry ◽

10.1134/s1061934820110155 ◽

2020 ◽

Vol 75 (11) ◽

pp. 1404-1407

Author(s):

Aziguli Yigaimu ◽

Jiahua Chang ◽

Amina Hoji ◽

Turghun Muhammad ◽

Burabiye Yakup ◽

...

Keyword(s):

Mung Bean ◽

Mung Bean Sprouts ◽

Spectrofluorometric Method ◽

Bean Sprouts

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Scanning electron microscopy of native biofilms on mung bean sprouts

Canadian Journal of Microbiology ◽

10.1139/w03-002 ◽

2003 ◽

Vol 49 (1) ◽

pp. 45-50 ◽

Cited By ~ 32

Author(s):

William F Fett ◽

Peter H Cooke

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Food Safety ◽

Vigna Radiata ◽

Mung Bean ◽

Fibrillar Material ◽

Mung Bean Sprouts ◽

Native Microflora ◽

Bean Sprouts ◽

Scanning Electron

Native biofilms present on the adaxial surface of cotyledons of mung bean sprouts (Vigna radiata) were studied by use of scanning electron microscopy. Biofilms were abundant on the cotyledon surfaces and were comprised of rod-shaped bacteria, cocci-shaped bacteria, or yeasts, often with one type of microbe predominant. In contrast to our earlier study of biofilms on green sprouts (alfalfa, clover, broccoli, and sunflower), yeast and cocci were abundant on mung bean. Filamentous fungi were not observed. Sheet-like or fibrillar material (presumably composed of secreted microbial polysaccharides, proteins, lipids, and nucleic acids) fully or partially covered the biofilms. Biofilms up to 5 mm in length were observed, and some biofilms were comprised of more than just a monolayer of microbial cells. Native biofilms on sprout surfaces undoubtedly play an important role in the ecology of plant epiphytic microbes and may also afford protected sites for plant and human bacterial pathogens.Key words: mung bean sprouts, biofilms, native microflora, scanning electron microscopy, food safety.

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Enzymes of Nucleic Acid Metabolism from Mung Bean Sprouts

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)96545-2 ◽

1966 ◽

Vol 241 (12) ◽

pp. 2876-2880 ◽

Cited By ~ 2

Author(s):

Hubert S. Loring ◽

J.E. McLennan ◽

Tom L. Walters

Keyword(s):

Nucleic Acid ◽

Mung Bean ◽

Acid Metabolism ◽

Nucleic Acid Metabolism ◽

Mung Bean Sprouts ◽

Bean Sprouts

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A Nuclease from Mung Bean Sprouts

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)93952-9 ◽

1962 ◽

Vol 237 (2) ◽

pp. 506-511 ◽

Cited By ~ 6

Author(s):

Shan-ching Sung ◽

M. Laskowski

Keyword(s):

Mung Bean ◽

Mung Bean Sprouts ◽

Bean Sprouts

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Effect of putative probiont Enterococcus hirae on the hematological parameters of juvenile African catfish, Clarias gariepinus (Burchell, 1822) during pre- and post-challenge against Aeromonas hydrophila

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v14n3.1097 ◽

2018 ◽

Vol 14 (3) ◽

pp. 423-428 ◽

Cited By ~ 1

Author(s):

Nur Hidayahanum Hamid ◽

Hassan Mohd Daud ◽

Prapansak Srisapoome ◽

Hasliza Abu Hassim ◽

Md Sabri Mohd Yusoff ◽

...

Keyword(s):

Aeromonas Hydrophila ◽

Mung Bean ◽

Hematological Parameters ◽

Clarias Gariepinus ◽

African Catfish ◽

Post Challenge ◽

Control Groups ◽

Blood Samples ◽

Mung Bean Sprouts ◽

Bean Sprouts

Probiotics have been widely known to have the ability to improve the immune system of livestock and aquatic animal. The present study was carried out to evaluate the effect of dietary supplementation of two probiotic isolates of Enterococcus faecium on hematological parameters of juvenile African catfish, Clarias gariepinus during pre- and post-challenge with aquatic pathogen, Aeromonas hydrophila. The probiotics were previously isolated from vegetable wastes (mung bean sprouts, Vigna radiate and cucumber, Cucumis sativus) which have been fermented for 7 days. The experimental fish (270 tails) with an average weight of 5.13 ± 1.03 g were distributed and divided randomly into i) control (30 tails), fed with commercial diet ii) E1 (30 tails), fed with diets supplemented with 108 CFU/ml of E. faecium isolated from fermented cucumber, iii) E2 (30 tails), fed with 108 CFU/ml of E. faecium isolated from fermented mung bean sprouts. The feeding trial was conducted for 50 days. All experimental groups were then challenged with A. hydrophila (1.5 × 106 CFU/mL) via intraperitoneal injection on day 51. Prior to challenge, blood samples were collected from five fish randomly selected from each group on the day 51 (pre-challenge). After 72 hours of post-challenge, blood samples were again collected from five fish from each groups. The hematological parameters such as total erythrocyte count (RBC), total leucocyte count (WBC), packed cell volume (PCV), hemoglobin (Hb), the derived blood indices of mean corpuscular volume (MCV) and corpuscular hemoglobin concentration (MCHC) were examined. Hematological profiles of pre- and post-challenge infected juvenile catfish were compared with the control groups. The RBC, Hb, WBC, PCV, MCV and MCHC of fish fed with probiotics showed higher significant difference (P<0.05) as compared to control groups during pre- and post-challenge of pathogen. The high level of RBC and WBC during pre- and post-challenge showed the capability of the probiotics to improve the immune response of juvenile African catfish and thus increased the fish disease resistance against A. hydrophila infection. The result suggested that E. faecium could be used effectively as a probiotic in aquaculture.

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